Cheesy Chicken Enchiladas

Ingredients

• 14 oz canned tomatoes diced undrained canned
• 10 oz cream of chicken soup fat-free 98% reduced-sodium canned
• 2 cups meat from a rotisserie chicken cooked chopped
• 8 6-inch flour tortillas ()
• 1 cup cheese shredded mexican style kraft

Equipment

• oven
• baking pan
• aluminum foil

Directions

1. Heat oven to 350F.
2. Combine chicken and soup; spoon down centers of tortillas.
3. Roll up.
4. Place, seam-sides down, in 13x9-inch baking dish. Top with tomatoes and cheese. Cover with foil.
5. Bake 30 to 35 min. or until cheese is melted and enchiladas are heated through, removing foil after 20 min.